Best Pumpkin Muffins
This pumpkin muffins stay moist for days, and they have the best balance of flavors and sweetness. I can't wait for you to try these.
Ingredients
- 1 ½ cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ginger
- ½ teaspoon Kosher salt
- ½ cup Sugar
- ½ cup Brown sugar
- ½ cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- ¼ cup Milk
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the oil, eggs, brown sugar, granulated sugar, vanilla extract, and pumpkin puree. mix with a whisk until combined.
- Into a medium-sized mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and kosher salt and mix with a whisk until combined.
- Add the dry ingredients to the wet and mix until just combined and there are no lumps of flour visible.
- Pour the batter into the muffin tins and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool for at least 15 minutes before serving.
Notes
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins
Measure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Use pure pumpkin puree in this recipe! It is very important that you use pure pumpkin puree in this recipe. Make sure that you are not using the presweetened or pre-spiced pumpkin puree. You will be able to find this information on the ingredient list of your pumpkin puree can.
Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
Nutrition
Calories: 227kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 240mgPotassium: 91mgFiber: 1gSugar: 18gVitamin A: 3226IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!